VEGGIE STUFFED PANCAKES
Provided by Giada De Laurentiis
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
- Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
- Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
VEGETABLE PANCAKES
Make and share this Vegetable Pancakes recipe from Food.com.
Provided by JoJoStar
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a mixing bowl stir together the flour, baking powder, salt and pepper.
- In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
- Add this to the dry ingredients and stir until combined.
- Using a large skillet, heat 1 tablespoon of oil over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Add the remaining oil to the pan as needed.
- Serve immediately.
Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2
ITALIAN VEGETABLE PANCAKES
This savoury "pancake" is another great and simple recipe from Mark Bittman of the New York Times.
Provided by blucoat
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
- Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
Nutrition Facts : Calories 186.7, Fat 9.4, SaturatedFat 4.9, Cholesterol 124.4, Sodium 269.9, Carbohydrate 15.7, Fiber 2.9, Sugar 4.8, Protein 11.7
VEGGIE PANCAKES
Looking for a terrific anytime meal? Then check out these vegetable pancakes made using Original Bisquick® mix. Have breakfast, lunch or dinner ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.
- In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
- Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 120 mg, Fat 3, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 12 g, TransFat 1 1/2 g
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
VEGETABLE PANCAKES
I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
More about "italian vegetable pancakes recipes"
FARINATA (ITALIAN CHICKPEA PANCAKE) RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (4)Servings 6Cuisine ItalianTotal Time 4 hrs 36 mins
BAKED VEGETABLE FRITTERS | WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
10 BEST ITALIAN PANCAKES RECIPES | YUMMLY
From yummly.com
ITALIAN SIDE DISHES AND VEGETABLES RECIPES - LA CUCINA …
From lacucinaitaliana.com
RECIPE: VEGETABLE PANCAKES - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
EASY VEGETABLE PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
VEGETABLE PANCAKES | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
Cuisine French, ItalianEstimated Reading Time 2 minsServings 16Total Time 7 mins
ROSIE SYKES’ BUDGET RECIPES WITH SHORT-GRAIN RICE - THE GUARDIAN
From theguardian.com
CRISPY VEGETABLE PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
MOIST AND FLUFFY RICOTTA PANCAKES • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
ITALIAN-STYLE FILLED PANCAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE OF THE DAY: ITALIAN-STYLE VEGETABLE PANCAKES
From archive.nytimes.com
ITALIAN BEEF SANDWICHES RECIPE - NYT COOKING
From cooking.nytimes.com
VEGETABLE PANCAKES | PAULA DEEN
From pauladeen.com
GIADA DE LAURENTIIS' 3-INGREDIENT ZUCCHINI RECIPE IS THE
From eatingwell.com
ITALIAN CRESPELLE PANCAKES RECIPE | GOODTO
From goodto.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #eggs-dairy #vegetables #asian #korean #easy #european #beginner-cook #dinner-party #fall #kosher #vegetarian #italian #cheese #stove-top #dietary #low-sodium #seasonal #low-calorie #low-carb #free-of-something #low-in-something #onions #squash #taste-mood #savory #equipment #3-steps-or-less
You'll also love